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Traditional Borscht Recipe
5 from 129 votes

Traditional Borscht Recipe

This Traditional Borscht Recipe is a hearty beet and beef stew combining beef, beets, cabbage, carrots, tomato sauce, and beef stock. It simmers slowly to tenderize the meat and develop the flavors. The soup is finished with a dollop of sour cream and fresh dill for richness and freshness.

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 6
Calories: 316 kcal
Course: Main Course, Soup, Dinner
Cuisine: Ukrainian

Ingredients

  • 1-1 ½ lb beef stew meat Short ribs work well too, but skim the fat off the top before serving, cubed
  • 1 tablespoon olive oil
  • 1 onion 1 Cup, coarsely chopped
  • 2 carrot 1 Cup, diced ½ inch
  • ½ c tomato sauce
  • 1 tablespoon red wine vinegar
  • 6 c beef stock If you are using a store bought stock that is salty, use 4 c of stock and 2 c of water.
  • 2 c beet About 3 medium beets, diced ½ inch; green tops coarsely chopped optional
  • 2 c cabbage shredded
  • salt to taste
  • black pepper to taste
Garnish
  • ¾ c sour cream
  • 1 small Bunch dill chopped

Instructions

    Cup of Yum
  1. Preheat a large, wide heavy bottomed pot on medium-high.  Once hot, add oil and then beef in one layer without crowding.  Let it brown without stirring until it is well caramelized, then flip and brown other sides.
  2. Once beef is well browned, add onion and carrot, stirring gently.  This will create a bit of moisture and steam and will help loosen the brown bits on the bottom of the pan.  
  3. Add in tomato sauce, vinegar and stock, bring to a boil and then reduce heat to low and simmer 2 hours.
  4. Add in beets, beet tops if using and cabbage and simmer 1 more hour.  If the soup is reducing too much, put lid on for last hour. 
  5. Season with salt and pepper and then serve adding a dollop of sour cream and a sprinkling of dill to each bowl.   

Notes

  • The soup requires a few hours of simmering for tender meat, but a slow cooker or pressure cooker can speed this up.
  • Omitting the beef shortens cooking to about 45 minutes to soften vegetables.
  • If beet greens are available, include them to add color and flavor to the soup.
  • This recipe makes a warming meal ideal for winter vegetables and rustic ingredients.

Nutrition Information

Calories 316kcal (16%) Carbohydrates 15g (5%) Protein 32g (64%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Cholesterol 85mg (28%) Sodium 727mg (30%) Potassium 1252mg (27%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 4024IU (80%) Vitamin C 24mg (27%) Calcium 107mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 316

% Daily Value*

Calories 316kcal 16%
Carbohydrates 15g 5%
Protein 32g 64%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 85mg 28%
Sodium 727mg 30%
Potassium 1252mg 27%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 4024IU 80%
Vitamin C 24mg 27%
Calcium 107mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.